Green salad with oil and vinegar

Contributed by Preston Maring, MD

Green salad with oil and vinegar

This week's recipe is for the basic everyday salad. 

The winter mix could include escarole, along with the other more commonly used greens. 

Servings: 4


  • 8 cups greens (escarole, romaine, red-leaf, etc.), washed and dried
  • 2 tsp sherry vinegar
  • 1/4 tsp salt
  • Freshly ground black pepper
  • 1/2 tsp Dijon mustard
  • 1 small clove garlic, minced
  • 4 Tbsp olive oil


  1. Whisk sherry vinegar, salt, pepper, Dijon, and garlic together. 
  2. Slowly add the olive oil, whisking constantly. 
  3. Dress the salad.